1. Background Ground of the Research
Increasing the number of students who have food in college student cafeteria.
These days many restaurants outside of school have raised their menu price every year, even if the amount of college students’ allowance keeps the same level. So the number of students, usually junior and senior, who have food in college student cafeteria, is on the i
Who is interested in the process?
Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. Although regarded as a new technology by some individuals, research on food irradiation dates back to the turn of the century with the first USA and British patents being issued in 1905 for the use of ionizing
The papers concentrated mainly on the fast food restaurants located near the school. According to the studies of “The Effect of Fast-Food Restaurants on Obesity and Weight Gain” hosted by Janet Currie, Stefano Della Vigna, Enrico Moretti, and Vikram Pathania, they measured on the students of California the obesity rate, which ranked 33% during 1999~2007. Based on CDC, applying NHANES data rep
1. Introduction
Our group has chosen to do a case study in the field of food service management, as that is related to our major.
In today’s service-oriented world, we often see companies formulating creative business methods to increase competition and to meet customer demands. Prime examples of such are two leading American companies in the field of grocery retail, Whole Foods Market (WFM)
Food Products & Features
Not just a delicious meal but a healthy meal
Ex) Olive Luxury Chicken was the first to use only 100% Pure Olive Oil to fry chicken
Its own inimitable formula with flavours and ingredients of Korean cuisine like Ginseng and authentic barbeque sauces etc.
Marketing Cases of the Product
Using the differentiated food ingredients such as olive oil and developing the eff